Soy Sauce Buckwheat Noodles with Seasoned Rapeseed Greens

20260410, #BreakfastDiary 1688, 10°C/rain Rapeseed flower field Just seeing the yellow blossoms brought tears to my eyes (Na Tae-ju, Rapeseed Flower Field) Rapeseed greens are the young leaves of the rapeseed plant, eaten as a spring vegetable. Starting the day thinking about what my own beginning was like, about 420kcal, Soy Sauce Buckwheat Noodles with Seasoned Rapeseed Greens.

(seasoned rapeseed greens) rapeseed greens, 1T soy sauce, 1T anchovy fish sauce, 1T vinegar, 1t minced garlic, 1T red pepper flakes, 2T plum extract, 1T perilla oil, (soy sauce buckwheat noodles) 1 serving buckwheat noodles, 2T soy sauce, 2T perilla oil, 1/2T allulose, 1T seasoned laver flakes

1. Rinse the rapeseed greens under running water and trim off any tough stems. Cut into bite-sized pieces, then put in a mixing bowl with 1T soy sauce, 1T anchovy fish sauce, 1T vinegar, 1t minced garlic, 1T red pepper flakes, 2T plum extract, and 1T perilla oil, and toss to season well. 2. Cook the buckwheat noodles in boiling water, adding splashes of cold water as you go. Rinse in cold water to cool. 3. In a mixing bowl, combine the buckwheat noodles from step 2 with 2T soy sauce, 2T perilla oil, 1/2T allulose, and 1T seasoned laver flakes, and mix evenly. 4. Plate the rapeseed greens from step 1 and the buckwheat noodles from step 3, and drizzle with a little perilla oil.